Debbie Johnson’s pie an award-winning holiday treat
Feliz Navidad, Boas Festas, Buon Natali and Joyeux Noel! Mele Kelikimaka, Hari Natal, Maligayang Pasco and Geseende Kersfees! Sung Tan Chuk Ha and Nollaig Shona Dhuit!
Gud Jul, Froliche Weihnachten, Frohe Feiertage, Glaedelig Jul, Prettige Kerstdagen and Lystig Jul! Kalos Christou Yenna, Sreten bosich and Rozhdestvon Khristovym!
Beannachtaí na Féile, Meilleurs Voeux, Felices Fiestas and Frohe Festagge!
Peace, love, hope and joy to you this Christmas from the Culinary Corner!
As promised, here is the first prize winner from the Harvest Festival Pie Contest, which we sponsor with Shanny Covey of Robin’s Restaurant. It took some persistence to persuade a modest Debbie Johnson to enter, but aren’t you glad I did? Here’s a new entry for your holiday entertaining.
Pumpkin brownie-swirl pie
Brownie Batter
1 1/4 stick unsalted butter, divided use
12-ounce package semisweet chocolate chips
2/3 cup packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/2 cup all-purpose flour
2 tblsp. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
Pumpkin filling
1 cup pure pumpkin puree
1 cup heavy cream
1 large egg
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp. pumpkin pie spice (see below)
1/4 tsp. salt
(Cook’s notes: to make your own pumpkin spice, mix 1/2 tsp. cinnamon, 1/4 tsp. ground ginger, and 1/8 tsp. ground cloves; mix well.)
Preheat the oven to 350 degrees. Butter the bottom and sides of a 9 1/2 deep-dish pie plate.
Make the brownie batter: Heat one stick of butter, chocolate chips and brown sugar in a medium saucepan over medium heat. Whisk occasionally until the butter and chocolate are melted; remove from the heat. Whiskin the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just beginning to set and the top is shiny, about 20 minutes.
Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
Pour pumpkin filling over warm brownie layer. Stir two tablespoons water into the remaining brownie batter, then spoon the batter (in about six scoops) onto the pumpkin filling. Use a knife to pull the brownie batter into the pumpkin filling and create a swirled pattern.
Bake until the pie is set, 40 to 45 minutes. Remove and place on a rack and let cool completely. Makes eight servings.
Shalom, Salaam, Friede, Mir, Pokoj, Henva, Beke, Sulh, Vrede, Iri’ni, Paco, Ruaha, Iri, Perdamaian, Kapayapaan sa Mundo, Beannachtaí na Féile, Hauole Makahiki Hou; Pas and Pax Vobiscum.
Schaslivovo Novogo goda, Amani Duniani, Asomdwoe ä, Selam ä, Here ä, Mutenden, Lumana ä, Nye, Runyararo ä, Emirembe and Ukuthula ä from the African nations. Blwyddwyn Newydd Dda!
No matter what the language, peace be with you all in the New Year!
Consuelo Macedo’s column is special to The Cambrian. Submit recipes and ideas to her at The Cambrian, 2068 Main St., Cambria, CA 93428; or email to cambrian@thetribune news.com.
This story was originally published December 16, 2015 at 10:04 AM with the headline "Debbie Johnson’s pie an award-winning holiday treat."